I was recently at a friend’s house and she served something called Turkish Green Beans, a soul-satisfying braise of late season green beans and tomatoes that was full of her memories of a youthful trip abroad. I had a pile of pomodorini, or hanging tomatoes, that were ready to eat and, in remembrance of that delicious meal and her tale of eating hazelnuts under the shooting stars, made up a version to use up some of our garden’s last filet beans.

Filet beans braised with tomatoes
Saute up some garlic slivers and a pinch of hot pepper in olive oil until fragrant, toss in the pomodorini (halved or quartered), and cook until the tomatoes begin to give up their juices. Slip in a couple handfuls of blanched filet or green beans, cover and gently simmer until the tomatoes have broken down and the beans become tender. Season with a bit of salt and pepper, and finish with your favorite olive oil.